Balsamic Glazed Beef Short Ribs
Posted: Mon May 17, 2010 2:53 am
Balsamic Glazed Beef Short Ribs
Richard D'Amico
Ingredients:
3 t. kosher salt (1-1/2-2 t. salt per piece it takes a lot!)
1 t. black pepper
6 pieces beef short ribs preferably two-bone cut 2-1/2-inches thick
olive oil for browning short ribs
1-1/2 to 2 bottles white wine
2 (each) coarsely chopped celery stalks
1 (each) peeled and chopped carrot
1 (each) chopped medium yellow onion
1 package fresh rosemary
1 package fresh thyme
Balsamic Glaze:
2 oz. unsalted butter, cut into small pieces
1/2 c. brown sugar
6 heads garlic, split in half horizontally
5 rosemary sprigs
4 c. inexpensive balsamic vinegar
7 c. low- or no-sodium chicken stock
4 c. low-sodium veal stock or beef stock (preferably veal stock it will have more body)
Preparation:
Generously salt and pepper meat. Heat olive oil in large pan to nearly smoking and add ribs. Turn down heat slightly and carefully brown meat on both sides. Remove meat and place in pan that is large enough to hold ribs and vegetables.
After ribs are cooked, deglaze pan with white wine and reduce, scraping up brown bits (if pan is too dark or scorched, however, skip this step you should avoid any scorching during browning process). Pour deglazing liquid into braising pan with ribs. Cover ribs with chopped vegetables, herbs, and remaining white wine. Make sure that wine does not completely cover ribs. Sprinkle a little more salt over ribs and mirepoix. Cover tightly with aluminum foil.
Place in a 350-degree oven and bake 3 hours until meat is fork-tender. Start checking ribs at 2-hour mark you want to make sure you haven't lost too much liquid, and if so, add more chicken stock so that it doesn't dry out. Remove and cool. Strain liquid and discard vegetables; skim fat and reserved braising liquid.
Finishing:
In a large saucepan add ribs, 1 ladle of reserved braising liquid, 2 ladles of reduce balsamic glaze, and 2 rosemary sprigs. Reduce liquid around ribs until nicely glazed. Check for seasoning. As an optional step, you may swirl a couple t. unsalted butter in pan to add richness. Serves 6.
Richard D'Amico
Ingredients:
3 t. kosher salt (1-1/2-2 t. salt per piece it takes a lot!)
1 t. black pepper
6 pieces beef short ribs preferably two-bone cut 2-1/2-inches thick
olive oil for browning short ribs
1-1/2 to 2 bottles white wine
2 (each) coarsely chopped celery stalks
1 (each) peeled and chopped carrot
1 (each) chopped medium yellow onion
1 package fresh rosemary
1 package fresh thyme
Balsamic Glaze:
2 oz. unsalted butter, cut into small pieces
1/2 c. brown sugar
6 heads garlic, split in half horizontally
5 rosemary sprigs
4 c. inexpensive balsamic vinegar
7 c. low- or no-sodium chicken stock
4 c. low-sodium veal stock or beef stock (preferably veal stock it will have more body)
Preparation:
Generously salt and pepper meat. Heat olive oil in large pan to nearly smoking and add ribs. Turn down heat slightly and carefully brown meat on both sides. Remove meat and place in pan that is large enough to hold ribs and vegetables.
After ribs are cooked, deglaze pan with white wine and reduce, scraping up brown bits (if pan is too dark or scorched, however, skip this step you should avoid any scorching during browning process). Pour deglazing liquid into braising pan with ribs. Cover ribs with chopped vegetables, herbs, and remaining white wine. Make sure that wine does not completely cover ribs. Sprinkle a little more salt over ribs and mirepoix. Cover tightly with aluminum foil.
Place in a 350-degree oven and bake 3 hours until meat is fork-tender. Start checking ribs at 2-hour mark you want to make sure you haven't lost too much liquid, and if so, add more chicken stock so that it doesn't dry out. Remove and cool. Strain liquid and discard vegetables; skim fat and reserved braising liquid.
Finishing:
In a large saucepan add ribs, 1 ladle of reserved braising liquid, 2 ladles of reduce balsamic glaze, and 2 rosemary sprigs. Reduce liquid around ribs until nicely glazed. Check for seasoning. As an optional step, you may swirl a couple t. unsalted butter in pan to add richness. Serves 6.